Recipe: Chef Stuart’s Fatayer & Tzatziki Sauce
Spinach Pie (Fatayer) & Tzatziki Sauce
- 20oz Spinach (Frozen)
- 1 Onion
- 2T Olive Oil
- ½ Lemon
- 1 Jalapeño
- 2t Sumac
- 1t Salt
- ¼ Olive Oil
- 3c AP Flour
- 2 ¼ t Instant Yeast (1 packet)
- 1 ¼ c Warm Water
- 2t Sugar
- 2t Salt
Thaw and strain the spinach. Squeeze water out to avoid soggy pies.
Dice your onion and mix with the thawed spinach. Mix in olive oil, lemon juice, sumac, and salt. Let sit in a bowl for half an hour to two days.
Make the dough. Mix Yeast, water, and sugar. Wait 5 minutes and then mix in flour. Let sit for half an hour to autolyse. Mix in olive oil and salt and knead dough until smooth 5-10 minutes.
Cut dough into lacrosse ball sized pieces. Stretch with hands into a circle. Place a dollop (about ⅓ c of spinach filling into dough. Fold dough over by pinching three points to make a triangle.
Bake at 425 for 20-25 minutes until golden brown.
- 1c Yogurt
- 1T Olive Oil
- 1T Lemon Juice
- ½ T Garlic
- 1T Dill
- 1t Salt
Mix all the ingredients in a small bowl with a fork. Serve as a side to your spinach pies.